Inspired by: I’ve always liked crispy chicken tenders/nuggets/strips, but wished there was a non-greasy version that had real chicken inside that was safe to eat. I thought it might be fun to use my blackening spice for this and try making them for a small party. I love the crispiness, and the spice gives them an awesome kick!

Preheat your oven to 400 degrees (or if you have a good toaster oven, there is no need to preheat, but you will need to cook these in batches)

Get a non-stick cookie sheet or rub a bit of olive oil on a cookie sheet so your chicken will not stick as it cooks

Lightly beat the eggs with a fork or whisk, and mix with the olive oil in small bowl

In a low, wide bowl (such as a soup bowl), mix the bread crumbs well with the spice

Cut chicken into strips – approximately 1.5 inches wide by 3 inches long

Dip the chicken into the egg/olive oil mixure to coat and then roll in the breadcrumb mix

Lay the chicken strips a half inch to an inch apart on the cookie sheet

Bake for 10-12 minutes or until golden brown

Notes: Because these are getting so much more surface area covered with spice than making blackened chicken with whole or half chicken breasts, these can get pretty spicy – so if you like spice, but not too much, I suggest using a bit less spice and a bit more of the bread crumbs. For parties, I have prepared these on the cookie sheet early in the day and kept them refridgerated and then took them out to bake when ready to serve. You can bring them to room temperature first, but it really isn’t necessary.

Wine Suggestions: A medium bodied red with some good fruit and spice on it would be perfect. A Syrah or Southern Rhone blend, Zinfandel or a spicy older Barolo. Off dry whites are often a fantastic pairing for spicy foods such as a Riesling or Viognier/Condrieu.